Preheat oven to 375 degrees. Spray a 9 inch pie plate with nonstick spray.

In a small bowl, mix the thawed hashbrowns 1/4 tsp salt and one egg. Using a spoon, press the hashbrown mixture evenly into the bottom and up the sides of the pan. Bake for 15 minutes or until it starts to lightly brown around the edges.

Add the black beans, corn, green onions, and cilantro to the pie plate, sprinkling evenly over the crust.

In a blender or food processor. Blend the rest of the eggs, 3/4 teaspoon salt, chipotle peppers, adobo sauce and milk. Pour over the veggies and sprinkle with cheese.

Bake 25-28 minutes or until the center is set.

Let stand 5 minutes before serving.

Serve with fresh sliced avocado, extra chopped cilantro and salsa, if desired.